Musings of a dissident Mistress of the home

Menu

Slow Cooker Nutella Bread Pudding

This thanksgiving we were invited to my aunt’s place for turkey dinner. When invited or dinner I usually make desert but with Sweet Pea around these days, my time to be creative in the kitchen is rather limited.

A delicious and non-complicated desert recipe was in order so when I came across several online desert recipes that can be made in the slow cooker I couldn’t wait to try out my own version of crockpot bread pudding.

This year I am thankful for this chocolaty hazelnut delight that’s like a warm hug on a crisp fall afternoon.

Directions

Preheat oven to 225 degrees (to toast the bread)

As oven heats, prep the slow cooker. Place a tin foil “collar” around the sides of the crockpot and then line it with a foil sling by pressing one horizontal and one vertical piece of foil into the slow cooker. (This will allow you to easily lift the bread pudding out of the crock once it is done. Spray tinfoil sling with vegetable spray. (I actually forgot to do this – and it turned out ok – just some of the gooey goodness was left on the foil)

Spread cubed bread over two baking sheets and toast in oven until dry and crisp (about 40 minutes) – this step can be omitted – but your bread pudding will be more watery if you don’t dry out the bread first.

In a large bowl, mix chocolate chips and nuts into dried bread then transfer to prepared slow cooker.

Whisk together cream, milk, egg yolks, Nutella, 3/4 cup granulated sugar, vanilla, and salt in a bowl, then pour wet mixture evenly over bread. Press on the bread with a spatula to submerge it.

Combine the remaining tablespoon of granulated sugar with brown sugar and sprinkle this over the top to form a sweet crust.

Cover and cook 4 hours on low (until the center is set.)

For extra decadence you can serve it with vanilla ice cream or whipped cream